Dhaba style Paneer Bhurji spicy Paneer recipe

Ingredients

• 1 inch Ginger (peeled & roughly sliced)
• 7-8 no. Garlic cloves
• 3-4 no. Green chillies, broken into half
• Salt to taste
• ½ cup Curd, beaten, curd (yogurt)
• Salt to taste
• ½ tsp Turmeric powder
• 2 tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tbsp Coriander powder
• 2 tbsp Oil
• 1 tbsp Mustard oil
• 1 tsp Cumin seeds
• Prepared Ginger Garlic paste
• 3 medium Onion, grated
• Prepared Curd mixture, prepared curd (yogurt) mixture
• 2-3 medium Tomatoes, grated
• Salt to taste
• ¼ tsp Sugar (optional) Sugar
• 1 tbsp Tender Coriander stems, finely chopped
• 1 cup Water
• 1-2 tbsp Prepared Masala, Prepared Masala
• ⅓ cup Water
• 2 tbsp Coriander leaves, finely chopped
• 500 g Paneer, grated, cheese
• 2-3 tbsp Butter, cubed (for finishing)
• 1 tbsp Coriander leaves, finely chopped
• Salt to taste
• 1 heaped tbsp Black peppercorns
• 2-4 Cloves
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 6-7 no. Black cardamom, Badi Elaichi
• 1 heaped tbsp dry Fenugreek leaves, kasuri methi (dried fenugreek leaves)
• Butter, cubed
• Coriander sprig, coriander leaves
• 1 no. Green chili, slit
• Lemon wedge
• Tomato wedge

Steps

1. In a mortar pestle, add ginger, garlic, green chillies, salt to taste and grind it to a coarse paste.
2. Keep it aside for further use.
3. In a bowl, add curd, salt to taste, turmeric powder, degi red chili powder, coriander powder and mix it well.
4. Keep it aside for further use.
5. In a handi or kadai, add oil & mustard oil, once it’s hot, add cumin seeds and let it splutter.
6. Add prepared ginger garlic paste, onions and saute it until translucent.
7. Add prepared curd mixture and cook it well.
8. Add tomatoes, salt to taste, sugar and saute it for a minute.
9. Add coriander stems, water, mix it well and cover it with the lid. Cook it for 10-15 minutes on low flame.
10. Add prepared masala, water, coriander leaves, paneer and cook it for a while.
11. Finish it with some butter, coriander leaves and mix it well.
12. Transfer it to a serving dish, garnish it with butter, coriander sprig, green chili, lemon wedge and tomato wedge.
13. Serve hot with paratha.
14. In a pan, add salt to taste, black peppercorns, cloves, coriander seeds, cumin seeds, black cardamom and dry roast it for a minute.
15. Add dry fenugreek leaves and toss it well.
16. Transfer it to a mixer grinder jar and grind it to fine powder.
17. Keep it aside for further use.